LAPSE:2023.20582
Published Article
LAPSE:2023.20582
Use of ImageJ Software for Assessment of Mechanical Damage to Starch Granules
March 20, 2023
Abstract
This study attempted to assess the influence of mechanical forces on potato, tapioca, wheat, rice, and maize starch granules. For this purpose, we used digital analysis of microscopic images of starch granules before and after starch grinding using ImageJ software. Additionally, we studied the influence of temperature on the size and shape of starch granules by drying the starches for 30 min at 60 °C. Our results indicate that mechanical forces very rarely cause damage to starch granules, such as breaking or cracking. In most cases, the action of mechanical forces results only in smoother shape of starch granules and their shrinking, linked with rising temperature. Results of this study show that ImageJ software can be successfully used to assess starch granule size and shape.
This study attempted to assess the influence of mechanical forces on potato, tapioca, wheat, rice, and maize starch granules. For this purpose, we used digital analysis of microscopic images of starch granules before and after starch grinding using ImageJ software. Additionally, we studied the influence of temperature on the size and shape of starch granules by drying the starches for 30 min at 60 °C. Our results indicate that mechanical forces very rarely cause damage to starch granules, such as breaking or cracking. In most cases, the action of mechanical forces results only in smoother shape of starch granules and their shrinking, linked with rising temperature. Results of this study show that ImageJ software can be successfully used to assess starch granule size and shape.
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Keywords
image analysis software, ImageJ application, mechanical damage, starch
Subject
Suggested Citation
Boruczkowski T, Boruczkowska H, Drożdż W, Miszczak M, Leszczyński W. Use of ImageJ Software for Assessment of Mechanical Damage to Starch Granules. (2023). LAPSE:2023.20582
Author Affiliations
Boruczkowski T: Department of Human Nutrition, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, ul. Chełmońskiego 37, 50-630 Wroclaw, Poland
Boruczkowska H: Department of Food Storage and Technology, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, ul. Chełmońskiego 37, 50-630 Wroclaw, Poland [ORCID]
Drożdż W: Department of Food Storage and Technology, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, ul. Chełmońskiego 37, 50-630 Wroclaw, Poland [ORCID]
Miszczak M: Department of Epizootiology and Clinic of Bird and Exotic Animals, Faculty of Veterinary Medicine, Wroclaw University of Environmental and Life Sciences, C.K. Norwida 25, 50-375 Wroclaw, Poland [ORCID]
Leszczyński W: Department of Food Storage and Technology, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, ul. Chełmońskiego 37, 50-630 Wroclaw, Poland
Boruczkowska H: Department of Food Storage and Technology, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, ul. Chełmońskiego 37, 50-630 Wroclaw, Poland [ORCID]
Drożdż W: Department of Food Storage and Technology, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, ul. Chełmońskiego 37, 50-630 Wroclaw, Poland [ORCID]
Miszczak M: Department of Epizootiology and Clinic of Bird and Exotic Animals, Faculty of Veterinary Medicine, Wroclaw University of Environmental and Life Sciences, C.K. Norwida 25, 50-375 Wroclaw, Poland [ORCID]
Leszczyński W: Department of Food Storage and Technology, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, ul. Chełmońskiego 37, 50-630 Wroclaw, Poland
Journal Name
Processes
Volume
10
Issue
4
First Page
630
Year
2022
Publication Date
2022-03-24
ISSN
2227-9717
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Original Submission
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PII: pr10040630, Publication Type: Journal Article
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Published Article
LAPSE:2023.20582
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https://doi.org/10.3390/pr10040630
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[v1] (Original Submission)
Mar 20, 2023
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Mar 20, 2023
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